Peanut Butter Chocolate Chip Cookies
Because it marries the sticky, nutty comfort of peanut butter with melty chocolate chips and somehow keeps the whole thing alarmingly simple.
It’s nearly foolproof — I say nearly because humans exist and sometimes we forget eggs. No special equipment, no weird flours, and the result is chewy in the middle with just enough crisp at the edges. Perfect for casual impressing, midnight snack raids, or pretending you baked for a crowd when really you just liked cookies.
Ingredients You’ll Need
- 1 cup smooth peanut butter (about 258 g) — classic, not the novelty flavored kind.
- 3/4 cup granulated sugar (150 g)
- 1/2 cup packed brown sugar (100 g) — chewiness booster.
- 1 large egg (room temp if you care)
- 1 tsp vanilla extract (optional but recommended)
- 1 tsp baking soda
- 1/4 tsp salt (omit only if your PB is super salty)
- 1 1/4 cups all-purpose flour (150 g) — yes, we need a little structure here.
- 1 cup chocolate chips (milk, dark, or a mix — your call)
- Optional: flaky sea salt for sprinkling, or 1/2 cup chopped peanuts for extra crunch
Step-by-Step Instructions
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment or a silicone mat. Preheating is not negotiable.
- In a large bowl, beat the peanut butter, granulated sugar, and brown sugar until smooth. Use a spoon or hand mixer — either works.
- Add the egg and vanilla; mix until combined. The batter will be thick and glossy.
- Stir in the baking soda, salt, and flour until just incorporated. Don’t overmix — stop when you see no more streaks of flour.
- Fold in the chocolate chips (and chopped peanuts, if using). Make sure every scoop gets some chips.
- Scoop tablespoon-sized balls onto the sheet, spacing 2 inches apart. Flatten slightly with the back of a fork or your palm. If you want that classic look, do the crisscross.
- Bake 10–12 minutes. Pull them when edges look set but centers are still soft — they finish on the sheet. Overbaked cookies are sad cookies.
- Cool on the sheet for 5 minutes, then transfer to a rack. Sprinkle flaky salt if you’re feeling fancy. Eat immediately or let them cool — both valid life choices.
Nutritional facts
Makes: About 18 cookies (depending on scoop size). Values are approximate.
| Per cookie | Calories | Fat (g) | Carbs (g) | Protein (g) |
|---|---|---|---|---|
| Average | ~170 kcal | 9.5 g | 17.5 g | 4.2 g |
| Per batch (18) | ~3060 kcal | ~171 g | ~315 g | ~75.6 g |
These cookies give you a satisfying hit of protein and healthy-ish fats from the peanut butter — not a health food, but better than many plain sugar cookies. Portion control is key: one or two with a glass of milk is a solid treat. IMO, they make a great post-workout snack when you want carbs + protein quickly (but maybe don’t say that at a party).
Common Mistakes to Avoid
- Not preheating the oven. Don’t be that person.
- Overbaking — pull ’em when the edges are set and centers look a little soft. They’ll firm up.
- Overmixing the flour in — that makes dry, cakey cookies. Stir until just combined.
- Using super-runny peanut butter without accounting for it — stir separated oil back in or chill the dough a bit.
- Crowding the pan — cookies need breathing room to spread properly.
Alternatives & Substitutions
- Nut butter swap? Almond or cashew butter works; texture and flavor change, but still delicious.
- Vegan? Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water, rest 10 min) and use dairy-free chocolate chips. Results = slightly denser but still tasty.
- Lower sugar? Swap half the granulated sugar for a 1:1 sweetener blend or reduce overall sugar by 20% — texture will change.
- No flour? Try the 3-ingredient peanut butter cookie adaptation (PB, sugar, egg) but expect a looser texture and more spread. I like both versions, but the flour gives chew.
- Extra chocolate? Fold in chunks or press extra chips on top before baking — go big or go home.
FAQ (Frequently Asked Questions)
Can I use crunchy peanut butter?
Absolutely. Crunchy adds texture and little peanut surprises. Yum.
Can I freeze the dough or baked cookies?
Yes! Freeze scooped dough on a tray, then bag. Bake from frozen with +1–2 minutes. Baked cookies freeze well too.
Why did my cookies turn out cakey?
Probably overmixed or too much flour. Measure flour properly (fluff, spoon, level) and mix gently.
Can I use salted peanut butter?
Yes, but reduce the added salt or skip it. You don’t want salty cookie regret.
How do I make them chewier?
Use brown sugar and don’t overbake. Slightly underbake and let them finish cooling on the sheet.
What if my cookie centers collapse?
Either underbaked or the oven temp is too low. Also, over-adding wet ingredients can do it — keep measurements accurate.
Can I make mini cookies for kids?
Yes — just reduce bake time to 8–9 minutes. They’re adorable and disappear quickly.
Final Thoughts
You just combined two of the best things (peanut butter + chocolate) into handheld happiness. Give yourself credit — this recipe is forgiving and fun. Whether you’re baking to impress or just to eat straight from the tray while pretending no one’s watching, these cookies deliver. Try the sea salt sprinkle — it’s the tiny flex that makes people think you’re a culinary wizard. Now go bake something delicious and take at least one dramatic photo for the ‘gram. You deserve it.
